With cannabis, chef takes cuisine to a higher place

Edible marijuana market has evolved into an industry of multimillion dollars

Cannabis may join the herb and spice rack in California kitchens as the most populous US state prepares for the possible legalization of recreational marijuana in November.

Chef Chris Sayegh is leading the way by taking haute cuisine to a higher place with his cannabis-infused menus in private homes for as much as $500 a head, or in "pop-up" banquets around Los Angeles for $20 to $200 a person. For now, diners must show their medical marijuana cards.